1 small head cauliflower (1-¼ to 1-½ pounds), trimmed and cut into ½- to 1-inch florets (about 3 cups)

Toast the cumin and mustard seeds in a large (preferably 12-inch) dry skillet over medium-low heat, stirring occasionally, until very fragrant, 4 to 5 minutes; don't let them burn. Immediately transfer to a small bowl. Put the skillet back on medium-high heat for 1 minute. Pour in the oil and swi...